Microfluidic spinning of fucoxanthin-loaded nanofibers for enhancing antioxidation and clarification of fruit juice

Li, Jiaxuan; Liu, Yu; Zhang, Xuedi; Su, Wentao; Miao, Song; Tan, Mingqian

doi:10.1039/d1fo03766h

Cited by 14 publications

(3 citation statements)

References 33 publications

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“…The food processing industry uses chemical and mechanical methods to clarify juice; mechanical methods are labor-intensive and low in efficiency, and chemical additions like gelatin, albumin, casein, and tannin are commonly used but alter sensory properties. 38 Demand for the consumption of fruit juices has increased in the last few decades. Particularly in the apple juice industry, clarification is a key unit of the process.…”

Section: Acs Foodmentioning

confidence: 99%

Emerging Applications of Electrospun Nanofiber Membranes for Liquid Foods

Prakash,

Yoha,

Leena Michael

et al. 2024

ACS Food Sci. Technol.

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Among various nanotechnology-linked concepts, given its unique capabilities, electrospinning has gained diverse applications in the food industry. As an electrohydrodynamic process, electrospinning has the unmatched ability to conveniently spin fibers using a range of materials, with diameters in the nano range. This explains a significant improvement in surface area to volume ratio and, accordingly, the prominent changes in functionality. This review focuses on electrospun nanomembranes for applications involving water, beverages, and other liquid foods. The fundamental concepts and background of the fabrication processes of electrospun nanofiber membranes, material selection, and various factors influencing the electrospinning process are summarized. Then, emerging applications are detailed, presenting key findings from recent studies demonstrating electrospun membranes' performance and merits. Particularly, these are performed in comparison with conventional membranes. While a lot of advancements have happened, limitations exist, and the concluding sections present such concerns, highlighting the way forward for future research. Over the past few decades, many bottlenecks have been addressed, and technology is finding broader prospects for commercial-scale application.

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Section: Acs Foodmentioning

confidence: 99%

Emerging Applications of Electrospun Nanofiber Membranes for Liquid Foods

Prakash,

Yoha,

Leena Michael

et al. 2024

ACS Food Sci. Technol.

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“…Generally, the solubility of FX in water could be improved by embedding and encapsulating. 28 In this study, the dissolution behavior of FX and FX-MVs was studied. As shown in Fig.…”

Section: Papermentioning

confidence: 99%

Engineering probiotics-derived membrane vesicles for encapsulating fucoxanthin: evaluation of stability, bioavailability, and biosafety

Liang

Liu

et al. 2023

Food Funct.

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“…Due to its extended conjugated structure, AST has strong activity as an antioxidant and an excellent ability to quench single oxygen, which shows it is an incredible scavenger of reactive oxygen species . Because of the existence of a large number of unsaturated bonds in its structure, it is extremely sensitive to light, temperature, and acidic and alkaline solutions. , Also, AST mainly exists in the form of esters and has poor water solubility, which limits its bioavailability.…”

Section: Introductionmentioning

confidence: 99%

Engineering Milk-Derived Exosome for Enhancing Cellular Astaxanthin Delivery

Cui

Tie

Guo

et al. 2022

J. Agric. Food Chem.

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Astaxanthin (AST), a fat-soluble carotenoid, shows excellent antioxidant and anti-inflammatory activities, but its low biocompatibility and stability limit its application in the food industry. In this work, we constructed the targeted hyaluronic acid (HA)-modified milk exosome-based astaxanthin delivery system to improve the biocompatibility stability and targeted transport properties of astaxanthin. Nuclear magnetic resonance (NMR) and Fourier transform infrared spectroscopy (FTIR) showed that HA was efficiently modified onto the surface of the milk exosome by an amide condensation reaction. The fluorescence images showed that the targeted delivery system accumulated in RAW264.7 macrophages, and the targeting effect on inflammatory cells was significantly enhanced. Compared with free astaxanthin, the delivery system could enhance the cellular uptake of astaxanthin and alleviate the overproduction of reactive oxygen species significantly and the depolarization of mitochondrial membrane potential in a lipopolysaccharide-induced cellular model. The delivery system also notably inhibited the expression of IL-1β, IL-6, and other inflammatory factors. Therefore, the targeted hyaluronic acid-modified milk exosome-based astaxanthin delivery system prevents the activation of macrophages and the production of inflammatory mediators and has the potential to apply to the prevention of chronic inflammatory diseases.

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Microfluidic spinning of fucoxanthin-loaded nanofibers for enhancing antioxidation and clarification of fruit juice

Abstract: Fruit juice is one of the most popular drinks, which requires strict processing conditions to ensure its quality, especially to prevent enzymatic browning and turbidity loss. In this work, a...

Cited by 14 publications

References 33 publications

Emerging Applications of Electrospun Nanofiber Membranes for Liquid Foods

Emerging Applications of Electrospun Nanofiber Membranes for Liquid Foods

Engineering probiotics-derived membrane vesicles for encapsulating fucoxanthin: evaluation of stability, bioavailability, and biosafety

Engineering Milk-Derived Exosome for Enhancing Cellular Astaxanthin Delivery

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